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the last hurrah

Have you ever seen/tasted/experienced something that you wanted to recreate? That's what this pie was for me, a bit of an experiment. I went to a gathering and a friend brought a peach cream pie made with fresh peaches. It was yummy and I figured since peach season is almost over I'd make one up of my own for another gathering I attended this past week. It turned out alright, but I hated the crust I made with it, so I'm not even going to mention it; except it was pretty, that's all. The day after I made it Joy the Baker posted this and I think I'll use it next time I make this pie.

The filling was rich, thick, and just enough sweet. I liked it but I think next time I'll make it a little lighter, more whip cream less cream cheese. This is not something I would feed my bestie, she hates white creamy things like sour cream and cream cheese. She even gags when you mention cheesecake. I know, weirdo.

Tips:
-You probably don't even need the agave nectar, although it does develop a nummy peachy taste.
-If you want to make it easier, faster and not from scratch you could use an 8 oz carton of whipped topping instead of the whipping cream and use puff pastry from the frozen food section for the crust. You'd be able to whip this thing up in a jiffy.

The best part about making this pie was my little helper. Today and tomorrow we're watching the LDS General Conference together, baby j's first time, and will be munching goodies and sipping soup as a little family. Nothing better.